Put the oil and flour in your heavy pot. Turn the heat to medium and start to stir. You must stir the mix for a long time. Do not stop stirring or it will burn fast. The roux should look like dark chocolate when done. This step takes a lot of patience and care.

Dump your chopped onions and peppers into the roux. Add the chopped celery and stir them in well. The vegetables will soften in the hot roux mixture. This creates a very tasty base for your soup. Let them cook for about five or six minutes. They should smell very good and look quite soft.

Add the minced garlic to the pot right now. Stir it for only one minute so it stays sweet. Do not let the garlic turn black or bitter. It adds a deep layer of flavor to the gumbo. Your kitchen will smell like a real Cajun home.

Slowly pour the chicken broth into the large pot. Whisk the liquid as you pour to avoid lumps. The dark roux will mix into the clear broth. It will start to look like a rich gravy. Bring the liquid to a very gentle boil now.

Slide the sliced sausage into the bubbling pot carefully. Add the chicken pieces to the liquid as well. The meat will start to cook in the broth. It soaks up all the spices and the roux flavor. This is when the gumbo really starts to happen.

Shake in the Cajun seasoning and the dried thyme. Drop in the bay leaves for a better aroma. Taste the broth to see if it needs salt. You can add more heat if you like it spicy. Every cook has a favorite level of spice.

Turn the heat down to a very low setting. Cover the pot with a tight lid for flavor. Let it simmer for at least two full hours. The chicken will become very tender and soft now. The flavors will blend together into one great taste.

Skim any extra fat off the top of the gumbo. Remove the bay leaves before you call the family. Stir in the chopped green onions for a finish. Your Justin Wilson Gumbo Recipe is now ready to eat. Serve it hot over a big scoop of rice.